Avgolemono Linguine with Chard Ribbons
Most people know avgolemono as a lemony Greek chicken-and-rice soup that’s thickened with egg yolks. In this vegetarian version, the lemon–egg yolk combo is used to make a creamy, tangy carbonara sauce for linguine and sliced Swiss chard.
3 large egg yolks
½ cup whole milk
1⁄3 cup plain 2% Greek yogurt
3 ½ Tbs. lemon juice
2 pinches sugar
⅓ cup (1 oz.) finely grated Parmesan cheese
8 oz. linguine
1 Tbs. unsalted butter
2 10-oz bunches Swiss chard, stems removed, cut into ¾-inch-thick ribbons
¼ cup chopped fresh basil, plus sprigs for garnish
Lemon wedges, for garnish
- Whisk together egg yolks, milk, yogurt, lemon juice, and sugar in medium bowl. Whisk in Parmesan. Set aside.
- Cook linguine in large pot of boiling, salted water 8 minutes, or until just tender. Drain, and reserve 1 cup cooking water. Set aside.
- Melt butter in same pot over medium-high heat. Add chard, and season with salt and pepper, if desired. Cook 2 to 3 minutes, or until wilted, tossing with tongs. Add pasta and ¼ cup cooking water to chard. Toss 30 seconds, or until chard is evenly distributed through pasta. Stir in egg-yolk mixture and basil, and cook 3 to 4 minutes, or until sauce thickens and coats pasta; toss constantly and add more reserved cooking water, if necessary. Season with salt and pepper, if desired. Serve garnished with lemon wedges and basil sprigs.
Unit (Serving Size):
per 1-cup serving